Zucchini and Olive Pizza

• All-purpose flour, for dusting
• 1 pound pizza dough, thawed if frozen
• 1 tablespoon olive oil, plus more for drizzling
• 1 large (8-ounce) zucchini, trimmed and thinly sliced
• 2 tablespoons chopped fresh oregano leaves
• 1 1/2 cups (6 ounces) shredded mozzarella cheese
• 1 cup (2 1/2 ounces) grated Pecorino Romano cheese
• 1/2 cup pitted black olives, sliced

1. Place an oven rack in the lower third of the oven and preheat the oven to 450F.
2. On a lightly floured work surface, roll out the dough into a 12-inch circle.
3. Transfer to a baking sheet lined with parchment paper.
4. With a pastry brush, brush the 1 tablespoon olive oil over the dough.
5. Using the tines of a fork, prick the dough all over.
6. Arrange the zucchini slices in a single layer on top of the dough.
7. Drizzle the zucchini with olive oil.
8. Bake for 18 to 20 minutes, until the edges begin to brown.
9. Sprinkle the pizza with 1 tablespoon of oregano, the cheeses, and the olives.
10. Bake for 5 to 7 minutes, until the cheeses are melted and bubbly.
11. Sprinkle the pizza with the remaining oregano, cut into wedges, and serve.

flour, pizza, olive oil, zucchini, oregano, mozzarella cheese, romano cheese, black olives

Taken from www.epicurious.com/recipes/food/views/zucchini-and-olive-pizza-386850 (may not work)